Soba

Eating soba | Let’s make soba! | How to boil soba | Tools for making soba

Eating Soba

Soba is one of the most favorit food of either foreigners or Japanese and made from buckwheat flour .
There are two kinds, the cold noodles piled on a bamboo basket with seasoning soy sauce and the hot noodles in hot soup. And there are two type of the cold soba, which are Zarusoba (with dried laver seaweed on the top) and Morisoba (without laver seaweed).

As for Zarusoba and Morisoba, relishes such as finely-chopped raw cibol and Japanese horseradish are served on a different dish, you can let them into the seasoning soy sauce as much as you like.
Then sop the noodles into the seasoning soy sauce.

The hot type soba, relishes such as finely-chopped raw cibol are already in the soup, and usually red pepper is used instead of Japanese horseradish.

When you eat soba, don’t mind making noise. Just slurp up noodles. This is a unique Japanese custom.
A delicious soba is translucent color, shiny and resilient. It is not good that the color is dark and not shiny nor resilient.

After you finish eating the cold soba, “Sobayu” is served. This is cooking liquid of soba, the flavor and nutrient content of soba seep into the water. So it tastes good and is healthy.
Combine Sobayu and the rest of the seasoning soy sauce, and drink it. And make adjustments to the strength. If it is a little bland, you can order more seasoning soy sauce.

Good sobayu is cloudy, soba-flavored and sweetish. The one has sour taste or a pungent odor is not good.

At a good soba shop, they serve not only good soba noodles but good sobayu.

Let’s make soba!

Sobauchi
Sobauchi

You can experience making soba activities in many places. An expert instructor teaches participants how to make soba giving every possible help. This time, we had an experience at Takeyama-kan in Gunma Prf.

Tools & Ingredients
Tools & Ingredients

Ingredients :
buckwheat flour — 500g
boiling hot water — 200cc
water — 100cc
flour for sprinkle — adequate amount

Usually, around 10-20% wheat flour is mixed to maintain the form of noodle.
100% buckwheat flour noodle is tender enough to cut peacemeal although it’s more al dente.
We used boiling hot water as a substitute for wheat flour this time.

How to boil soba

1. Boil plenty of water.

2. Put moderate amout of noodles into the pan in order not to drop the water temperature. You may not stir until the water boil again.

3. After resuming boiling about 1 min., drain the soba noodles in a colander and rinse them in cold water.

Tools for making soba